Mark Heim

Latest Activity

  All
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more"
"There are several good ones offered.  Look at the PMCA and AACT websites.  Also once a year they have an excellent 4 week course at ZDS in..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "How to make a shelf stable chocolate liqueur?"
"Are you talking about a soft white creme center, or a clear center (sugar crust liquor)?"
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Using coconut oil in truffles help"
"Are you sure you're making a meltaway?  With enough off the coconut milk and agave syrup, you'll be making a type of ganache, an oil in water..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more"
"I have taught bean to bar courses, including hands on work, they take 2 weeks. "
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "What courses would you like to see"
"Thank you for your areas of interest.  Locations can be anywhere in the country.  Most have been on the east coast but typically wherever a host..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "What courses would you like to see"
"Panning for the artisan, would it be just chocolate, but include decoration techniques?  Such as river stone or marbling? Artisan candy bars, what..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Created a new forum topic:
What courses would you like to see
Mark Heim
 
@mark-heim • 4 years ago • comments: 372
Posted a new Comment on @clay:
"Hello Clay, I am a retired confectioner (40+ years) and now consultant and part of PMCA and a member of the Education Committee.  PMCA currently offers..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Chilling Molds"
"The mold should be at or just below the temperature of the tempered chocolate you're using.  If it cools to quickly you can see bloom as type 4 or..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "final bean temp when roasting"
"There is no one temperature for roasting beans.  It depends on several factors such as the beans being over or underfermented, the type/source of..."

Comments

Tags

Susan Van Horn
10/25/12 03:21:05PM @susan-van-horn:

Hi Mark, I'm hoping you can help with 2 things since you appear to be well versed in the science of things, and I just can't seem to figure this one out.

!. What do I need to do to get a nice, easy crunch to my toffee? Most of the time it's too hard for my taste. Is it the temp. that I cook it to? 290. It's just too hard for my liking and I would love to have your help on this. When it is refrigerated (I did this due to weather) it comes out with a nice, much easier crunch. But when it warmed up again, it went back to being too hard.
2. How do I get it to not pack teeth?!!. Is it the thickness? 1/4" Is it the texture? If so, it goes hand in hand with needing help on #1.
Help!!

Tom
07/09/12 10:54:26PM @tom:

I just replied to a comment you left in the fresh pods thread but don't know if you will see it as you didn't start the thread. Just wondering how many days in the freeze dryer you dry your cacao pods?